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(but you can use canned pineapple, too)
INGREDIENTS:
1-1/2 cups water
3/4 cup sugar
3 cinnamon sticks, broken in half
3 1/4-inch thick slices peeled fresh ginger
1 1/4-inch thick slice fresh lemon
1 large pineapple (about 4-1/2 pounds), peeled, cut lengthwise into 8 wedges,
cored, cut crosswise into 3/4-inch thick pieces
Stir 1-1/2 cups water, sugar, cinnamon sticks, ginger and lemon in heavy large pot over medium heat until sugar dissolves. Bring syrup to boil; cover and simmer 10 minutes to blend flavors. Add pineapple and simmer until pineapple is just translucent, stirring occasionally, about 7 minutes. Transfer pineapple and syrup to bowl. Refrigerate until cold, at least 2 hours. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
Also may be served warm on a winter's morn. Use the cinammon sticks for garnish.
-- Rog & Jim, Toronto Downtown Bed and Breakfast
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